Natdavis777
Well-Known Member
To preface, I have a vertical gas smoker that I have dialed in to the T. Temp and smoke control is taken care of. This spring, we were in need of a new grill, and being a the same price as the other half gas half charcoal grills, I picked up and Oklahoma Joe's with a side smoke box. I have plenty of hickory from my 13 acres down south curing, my question is heat/fuel regulation.
Ive watched some videos and want to make sure I am doing it right before messing up a good cut of pork. I basically want to get some charcoal heated up and coal white, then get some wood burning, once the wood is nice and hot, drop the air and get to my desired smoking temp. Then to maintain the smoke/head, gradually add my wood (no more charcoal) and adjust with dampners to control the heat. Sound on par?
I trialed some ribs awhile back with the 3-2-1 method, and just did the smoking on the grill, did the 2 hr wrap in the oven (to conserve wood), then the 1 hour baste back on the grill with smoke. Turned out well, just had to keep adding charcoal to maintain 225F. Hence my question on maintaining heat with fuel.
Any help/ advice is welcomed.
Ive watched some videos and want to make sure I am doing it right before messing up a good cut of pork. I basically want to get some charcoal heated up and coal white, then get some wood burning, once the wood is nice and hot, drop the air and get to my desired smoking temp. Then to maintain the smoke/head, gradually add my wood (no more charcoal) and adjust with dampners to control the heat. Sound on par?
I trialed some ribs awhile back with the 3-2-1 method, and just did the smoking on the grill, did the 2 hr wrap in the oven (to conserve wood), then the 1 hour baste back on the grill with smoke. Turned out well, just had to keep adding charcoal to maintain 225F. Hence my question on maintaining heat with fuel.
Any help/ advice is welcomed.